Pressure Cooker Classic Beef Chili

Why You’ll Love This Recipe

I love this recipe for how quickly it comes together without sacrificing depth of flavor. The pressure cooker makes everything taste like it simmered for hours, and I can tweak the heat to suit my mood. Whether I’m after a mild bowl or something with a little kick, this chili delivers. Plus, it freezes beautifully, which makes it a lifesaver on busy weeks.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1 large onion, chopped

• 3 garlic cloves, minced

• 1 bell pepper, diced (any color)

• 2 jalapeños, seeded and minced (adjust to taste)

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1½ pounds ground beef (80% lean)

• 1 (28-ounce) can crushed tomatoes

• 1 (15-ounce) can kidney beans, drained and rinsed

• 1 (15-ounce) can black beans or pinto beans, drained and rinsed

• ½ cup beef broth or water

• Optional toppings: shredded cheese, sour cream, chopped cilantro, sliced green onions

Directions

1. Sauté the Aromatics:
   I turn the pressure cooker to the sauté function and heat the olive oil. I add the chopped onion and cook until soft, about 5 minutes. Then I stir in garlic, bell pepper, and jalapeños, and cook for another 2–3 minutes.

2. Season the Base:
   I sprinkle in the chili powder, cumin, paprika, salt, and pepper. I stir for a minute to toast the spices and bring out their flavor.

3. Brown the Beef:
   I add the ground beef to the pot, breaking it up with a spoon, and cook until no longer pink.

4. Add Remaining Ingredients:
   I stir in the crushed tomatoes, beans, and beef broth. Once everything is well combined, I cancel the sauté function.

5. Pressure Cook:
   I seal the lid and cook on high pressure for 20 minutes. When done, I let the pressure release naturally for 10 minutes, then do a quick release.

6. Stir and Serve:
   I give the chili a good stir and taste to adjust seasoning. Then I ladle it into bowls and top with cheese, sour cream, or anything I’m craving.

Servings and timing

Serves: 6
Prep time: 15 minutes
Cook time: 20 minutes under pressure
Total time: 1 hour (including pressurizing and releasing)
Calories per serving (approx): 420 kcal

Variations

Sometimes I switch the beef for turkey for a lighter version. I also like adding corn, zucchini, or chipotle in adobo for a smoky twist. If I want a vegetarian version, I skip the meat and double the beans or use lentils.

storage/reheating

Leftover chili keeps great in the fridge for up to 4 days. I reheat it gently on the stove or in the microwave. For longer storage, I portion it into freezer-safe containers and freeze for up to 3 months. It’s one of those meals that tastes even better the next day.

FAQs

Can I make this without a pressure cooker?

Yes. I follow the same steps in a Dutch oven and let it simmer on low for 1–2 hours, stirring occasionally.

Is this chili spicy?

It’s gently spiced, but I can add more chili powder, cayenne, or jalapeños to turn up the heat.

Can I make it ahead of time?

Absolutely. It tastes even better after resting, so I often make it a day ahead.

What’s the best ground meat to use?

I like 80% lean ground beef for flavor. Leaner meat will work but might be a little drier.

Do I have to use beans?

Nope. If I’m after a more Texas-style chili, I skip the beans and add a little extra beef or vegetables.

Conclusion

This pressure cooker beef chili is hearty, flavorful, and incredibly convenient. It’s everything I want in a comforting bowl of chili, and it’s done in under an hour. Whether I’m cooking for family, stocking my freezer, or feeding a crowd, this recipe never lets me down.

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